Abstract
Fruit from four districts was harvested at three maturity levels during 1972. Thirty-five wines, including replicates, were produced in a uniform manner without sulfur dioxide. A nine-member panel of experts characterized the wine aromas by 7 categories. Brandy distillates of each wine, produced in a small copper-pot still, were scored for general quality by a three-member panel. Statistical significance was determined by analysis of variance and linear correlation procedures.
It was concluded that 'French Colombard' made a wine with more distinctive aroma than 'Thompson Seedless' and that this aroma has leafy or stemmy overtones. The desirability of acid adjustment for wine aroma improvement depends upon climate and variety. In general, 'Thompson Seedless' produced significantly better distillates than 'French Colombard'. Quality from 'Thompson Seedless' was little affected by maturity, while that from 'French Colombard decreased with increasing maturity. Acidity of must per se had no effect on distillate quality.
Correlation coefficients indicated that better brandies were produced from wines with fruity but not overripe or oxidized aromas. The better brandies were lower in esters and aldehydes and, inexplicably, higher in total acidities.
- Accepted October 1973.
- Published online January 1973
- Copyright 1973 by the American Society for Enology and Viticulture
Sign in for ASEV members
ASEV Members, please sign in at ASEV to access the journal online.
Sign in for Institutional and Non-member Subscribers
Log in using your username and password
Pay Per Article - You may access this article (from the computer you are currently using) for 2 day for US$10.00
Regain Access - You can regain access to a recent Pay per Article purchase if your access period has not yet expired.